Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips. Wash lettuce, spin or blot dry and place in plastic bag with a paper towel; seal bag and refrigerate. Cut peeled jicama into strips such as French fry-size and refrigerate until serving time. In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes. Remove and run under cold water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or put through a sieve. Refrigerate. In a small bowl, blend vinegar, sugar and salt. In a large bowl, combine bean sprouts, diced cucumbers, strips of red pepper and avocado cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture well. Add the vinegar mixture to the bean sprout mixture and toss to combine. Cover bowl tightly and refrigerate 1 hour. To serve, tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. Top with the sprout mixture, sprinkle with the chopped egg, and arrange the jicama strips on one side of salad. Needs no further dressing to be a delicious and healthy dish. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 52.9mg||16 %|
|Sodium 67.7mg||2 %|
|Potassium 999.7mg||26 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 12g|
|Protein 7.6g||11 %|
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Calories per serving: 196
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